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Quinoa and Kale Salad
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5 from 1 vote

Quinoa and Kale Salad

Quinoa and kale salad is a hearty salad with two types of kale, quinoa, roasted beets, and a variety of colorful vegetables dressed in an oil-free shallot vinaigrette dressing. Add toasted blanched almonds for an added earthy flavor.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 210kcal


Quinoa and Kale Salad

  • ½ cup dried red quinoa cooked
  • 1 bunch curly kale
  • 1 bunch dinosaur kale purple kale
  • 1 cup purple cabbage shredded
  • 3 yellow beets
  • 3 red beets
  • 1 cup tri-colored tomatoes cut in half
  • 1 cup English cucumber sliced and cut in quarters
  • ½ cup red onion cut into thin slices

Oil-Free Shallot Dressing

  • 1 clove garlic minced
  • 1 shallot
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 2 teaspoons maple syrup
  • 1 Tablespoon dijon mustard
  • Salt and pepper to taste


  • ½ cup toasted blanched almonds


Roasting the Beets

  • First, wash beets with a vegetable brush.
  • Then cut the leaves and cut both ends off the ends of the beets.
  • Large beets, however, should be cut in half to reduce cooking time.
  • Smaller beets are smaller and more tender.
  • Wrap the beets inside a foil pack with herbs.
  • Space the beets apart in the foil packet. 
  • Cook at 400 degrees, roast the beets for 50-60 minutes.
  • Once cooled, skin the beets using gloves to avoid staining your hands.
  • Use gloves or a paper towel. 
  • Once skinned, slice the beets.

Cooking the Quinoa

  • Cook the quinoa according to the instructions

Quinoa and Kale Salad

  • Cut the kale away from the stems and chop and place it in the base of the bowl.
  • Place the cooked, cooled quinoa in the center of the bowl.
  • Add the beets, tomatoes, cucumbers, onions, and purple cabbage.

Oil-Free Shallot Dressing

  • Place all the ingredients in a high-speed blender.
  • Blend on high until smooth
  • Then pour the dressing over the salad and toss with tongs until the salad is coated in dressing.
  • Cover and place in the refrigerator, dressed for about an hour
  • When you are ready to serve the salad, toss again, and serve in individual bowls.
  • Add additional salt and pepper to taste.

Toasted Almonds (optional)

  • In a small skillet, on low heat, add ½ cup blanched almonds.
  • The almonds cook quickly, so do not leave unattended.
  • Stir every 30 seconds as the almonds brown
  • Continue to stir in the pan until the almonds are golden brown.
  • Remove from heat and allow to cool.
  • Do not add to the salad until before serving as a garnish on top.


I chose red quinoa for this kale and quinoa salad because of its vibrant color, but any color quinoa can substitute. 
To cook the perfect quinoa, make sure to combine the quinoa and water before bringing it to a boil. Then, cover, simmer and cook the quinoa for 15 minutes. 
Next, leaving the top on the pan, remove from the heat, and allow to sit for a few minutes before fluffing with a fork.


Calories: 210kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 136mg | Potassium: 834mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7082IU | Vitamin C: 80mg | Calcium: 244mg | Iron: 3mg